Dissolve in 1 liter of boiling water in order of list Mix flour with a little water before adding to prevent lumps

LET COOL before adding to ground meat

15 pounds of Goose Breasts15 pounds of Pork ShoulderGrind and place in a large tub

Add seasoning and mix throughly, add many ice cubes during this process

Refrigerated over night

In morning once again mix throughly adding water to meat until meat does not stick to hands when mixing Stuff into 1 1/4 in casings

Smoking:Make sure that the casing are dry to touch before adding any smoke this make take several hours of just heat once casings are dry add smoke of your choice I like hickory, 1-2 hours of smoke depending on your tastes

Vacuum seal, freeze and you have sausage for many months

Enjoy on the BBQ or the frying pan keep in mind these are only smokednot cooked.